Wheat Ladi Pav Recipe

Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!Wheat Ladi Pav Recipe

Ladi pavs is a popular Mumbai bread that is often paired with batata vada and pav bhaji recipe. After trying out homemade Ladi pavs for years, I have now started making the healthier version – wheat ladi pavs at home. These ladi pavs are both super healthy and super delicious in every bite! Wheat Ladi Pav Recipe

As an added bonus – these Wheat Ladi Pav Recipe can be fully customized. Simply add Italian seasoning, garlic-herb seasoning or any herb of your liking to the dough and enjoy flavored pavs or buns.

The wheat flour that I used is a combination of wheat flour and flaxmeal. This combination resulted in soft and fluffy pavs. But if you are using regular wheat flour please reduce the flour quantity to 3 cups.

These whole wheat pavs or buns are so moist, wholesome and nutty that you’ll devour them in minutes. And above all they tastes amazingly delicious!

Now on to the recipe!

The preparation of this Wheat Ladi Pav Recipe is very straightforward. Wheat flour mixed with yeast, oil and water creates the most soft and fluffy homemade pavs. Simply follow the instructions below for soft and fluffy pavs.

As stated above, I have used wheat flour with flaxmeal combination but if you are using regular wheat flour than reduce the quantity of flour to 3 cups.

I have kneaded my dough with water but adding buttermilk makes a huge difference.

After the yeast has activated, combine all the ingredients and knead a soft pliable dough. Let the dough sit undisturbed for at least an hour. All the secret lies in the resting time.

The dough will rise even faster if you place the dough bowl in a warm corner – for me it was my bright and sunny kitchen window. This will be the initial rise of the dough and after the initial rise you will find the dough all puffed up.

After the resting time, if you find the dough too sticky dust it with some extra flour and divide it into equal parts. Place the rolled/shaped out dough into a greased baking tray, cover with a damp cloth and let it sit for another 30 – 40 minutes.

This is the last and final rise and it plays very important role in how the pavs are going to end up. If they rise, we will end up having nice puffy pavs but if they fail to rise, we will have flat and round pavs – like the one in upper left corner. 🙁

Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!

Servings

Prep Time

24PAVS

3HOURS

Cook Time

12-15MINUTES

Servings

Prep Time

24PAVS

3HOURS

Cook Time

12-15MINUTES

Wheat Ladi Pav Recipe

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Popular Indian street food Wheat Ladi Pavs or wheat dinner rolls made from scratch. So soft and fluffy!

Servings

Prep Time

24PAVS

3HOURS

Cook Time

12-15MINUTES

Servings

Prep Time

24PAVS

3HOURS

Cook Time

12-15MINUTES

INGREDIENTS

6 or 3cupsWhole Wheat Flour (Atta)(please see notes above)

2.5tablespoonSugar

2teaspoonActive dry yeast

2.5teaspoonSalt

1/2cupOil or Butter

2-1/4cupsWater OR buttermilk (Approximately)

2tablespoonButter to brush the top

1teaspoonBlack sesame seeds(optional)

CHANGE SERVING SIZE: PAVS

CHANGE UNITS:

METHOD

Assemble all the ingredients.

And wheat flour.

In a microwavable bowl, heat water. Water should be LUKEWARM. Take it off the flame and mix in yeast and sugar.

Mix well. Allow it to sit for 5 minutes until it activates and becomes all frothy and bubbly.

Just like this. If yeast is not bubbly, please discard and start over again. Do not proceed without activating the yeast first.

Transfer wheat flour to a large bowl..

Add salt..

Start kneading the dough by slowly pouring in the yeast mixture.

Pour in oil..

Add water and knead a soft pliable dough. Adjust water accordingly - for me it was 2 and 1/4 cups of water. Depending on the quality of flour you may need less or a little more water to knead a soft pliable dough.

Cover the dough with a damp cloth and let it rest for 2 hours in a warm place.

The dough will double in size and will become airy and puffy.

Remove the dough from the bowl and knead for 5-10 minutes. This step is important for dough elasticity and gluten formation. If the dough feels sticky dust it with some extra flour and you should be good.

Divide into equal parts and start rolling one end of the dough.

Keep rolling till it forms a round shape.

Give it a smooth finish and make it look like a ball.

Arrange the dough balls in a greased baking tray.

Cover it with a wet cloth and let it rise for another 30 minutes to an hour.

All puffed up dough. Preheat oven @ 400 degree F.

Bake for 12 - 15 minutes. If the top is not brown in the desired time, take the pavs closer to the top heating element (or broil) and let it sit for 1-2 minutes until top is light brown in color.

While broiling, keep a watchful eye as the pavs can burn easily if left unattended.

Pav may feel hard on to when removed from oven. No worries. Generously brush the top with butter....

And you will end up with soft,fluffy and ready to eat pavs..

Closer look at the wheat pavs..

Enjoy with bhaji recipe.

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QUESTIONS AND QUERIES RELATED TO THIS RECIPE-

1.What kind of yeast you use?

I have used dry active yeast for this recipe.

2. What baking tray to be used for baking pavs?

Any oven resistant dish or baking tray is good for baking pavs. You can use glass, baking trays and foil trays.

3. On which rack should I keep my baking tray?

Tray should be kept at the middle rack for brown pavs.

4. Pavs turned hard and no brown color on top?

For softer pavs - Preheat oven for 15- 20 minutes before placing pavs. Bake them for 10-12 minutes. If pavs are not brown in the given time frame, place them closer to the heating element or BROIL for FEW SECONDS until the top browns up and remove them immediately. Overcooking will result in harder pavs.

Once pav bread is out of the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation.

6. What is yeat proofing?

After mixing milk, sugar and yeast together let it sit for a while. In 15 minutes it look like a thick creamy paste and in another 5 -10 minutes it will be all frothy and bubbly (frothing may take longer for some maybe 20 - 30 minutes). This proofing procedure shows that yeast is alive and active. If after 30 - 40 minutes yeast is not bubbly or frothy please discard it and use a fresh packet.

Thanks Soumya! Since the flour already came mixed with flax seeds therefore I don’t have the exact ratio.
I flour was speckled with flax seeds so I guess for 3 cups of wheat flour you would need at least 1/2 cup + 1 tablespoon extra of powdered flax seeds. Rest of the recipe and ingredients remain the same.

Achu, my flour was the combination of wheat flour and flax meal that’s why it gave me perfect results. Please read the notes above. It’s mentioned in the recipe to adjust the quantity to 3 cups if using regular wheat flour. Hope that answers your query.

Hi…. i liked the recipe and i m trying it today but i have one prob.. after rolling the dough n keeping it for 1 hr dough got stick to the cloth and the paav has not raised much.. i don’t understand what to do now?? pls comment… thanks

Monika, I have used the local brand (land’o’lakes) buttermilk but any brand would work for this recipe. Buttermilk is a combination of vinegar and milk. For buttermilk – Pour 1.5 cup of milk into a bowl. Add 1 and 1/4 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready.

Hi Ruchika – I tried Maida pav in my Halogen oven… within 10 minutes they turned brown but inside the dough was still sticky and uncooked. I had to throw them 🙁 Can you please guide me how to bake Pav in Halogen Oven?

Rizwana, this recipe is made in a conventional oven. From what I know you need to lower the cooking temperature at least 20 to 40 degrees Celsius for a halogen oven. Please refer to the appliance user manual for more details.

I followed your recipe and I think one step that you have to alter is that for yeast proofing you have to mix it with warm water and Sugar both. You have just mentioned to add this to warm water only. Yeast will not activate until you add Sugar to it. Although following your recipe, the dough has doubled lets see how the pav turns out to be. Another thing to note is that for wheat Pav, you have to keep it more than 20 mins in MW using conv mode. I used approx 27 mins.

Thanks for pointing that out.. fixed that. 🙂 Totally agree without sugar yeast will not proof. For me wheat pavs were baked in 13 minutes. I have no experience with microwave convection oven so can’t comment on that. Will wait for your baked results.

Have heard a lot about ur culinary skills and hence visited the website today for the 1st time. Will try the Ladies Pav recipe. Could u guide me I’m case I have a microwave which can be used in OTG mode also is it advisable to make pav on this. ..and if Yes at what temp

Tried this recipe of yours and got perfect pavs. Read your post word by word followed your tips and got light brown color of my pavs, finally broiled them for 4 seconds and they were brown as a bread. Saved as a favorite, I love your blog!|

Your blog is my savior. I have learned so much from you. After repetitive failures was scared to try pavs. Followed your exact recipe and my pavs came out really really good….thanks Ruchi you saved me from throwing everything in the bin. It taste more like a baked fluffy bun shaped roti… but its perfect and gud.

Hi…thanks for sharing the recipe…i tried baking the same in a convection mode, but d pav was soft and uncooked at the base….any idea why that would have happened ? To ‘dry up’ the moist base, i turned the pavs over and microwaved for 1 min….this led to hard pavs !

Thanks for trying out the recipe Deepali.
Pavs uncooked at the base – There are couple of reasons for that. 1. Preheat the oven well before baking, this will yield great results. 2.If the tray was kept away from the bottom heating rack then it will result in uncooked base.
Moist base – Once they are out from the oven, remove the pav from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist and remain wet at the base due to heat condensation. To dry up the moist base, place the pav upside down and let it air dry. Overcooking of pavs will result in harder pavs. I hope I have answered all your questions.